Rummaging through and endless pile of paper, I came across a recipe scribbled down by a chef at Jackson Fillmore in San Francisco, must have been around 1999. Thank you chef! This is a very tasty recipe that I've made many times since then based roughly on this recipe. Now I can do it the proper way. Make sure the courgettes are julienned like match sticks.
slivered blanched almonds
courgettes
pecorino
parsley
EVOO
maldon sea salt
ground black pepper
slivered blanched almonds
courgettes
pecorino
parsley
EVOO
maldon sea salt
ground black pepper
- toast almonds in oil and remove
- to see with julienned courgettes (skin on) and black pepper
- plate & top with shaved pecorino
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